Name: Light Steamed Undhiyu
Yield: 6 servings
Ingredients: French beans — surti papdi or flat beans (150 g); Sweet potato (shakarkandi) — 1 small (150 g); Potato — 1 small (100 g); Elephant yam (suran) — ¾ cup (100 g); Green peas, fresh — ¾ cup (100 g); Raw banana / plantain — 1 small (100 g); Coconut, fresh grated — ⅓ cup (40 g); Coriander leaves — 1 cup (40 g); Ginger, fresh — 1 tbsp (15 g); Sesame seeds (til) — 1 tbsp (10 g); Jaggery (gur) — 2 tsp (10 g); Coriander seed / powder — 2 tsp (4 g); Carom (ajwain) — ¼ tsp (1 g); Sesame (til) oil — 1½ tbsp (20 g); Water — ⅔ cup (150 ml); Lemon juice — 2 tsp (10 ml); Rock salt (sendha namak) — 1 tsp (5 g)

Serves: 6
Portion: ≈130 g
Time: 1 h
Texture: Soft
Season: Winter
Dosha: Vata
Pitta
Kapha
Vata–Kapha

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
French beans	surti papdi or flat beans	150 g	750 g
Sweet potato (shakarkandi)	1 small	150 g	750 g
Potato	1 small	100 g	500 g
Elephant yam (suran)	¾ cup	100 g	500 g
Green peas, fresh	¾ cup	100 g	500 g
Raw banana / plantain	1 small	100 g	500 g
Coconut, fresh grated	⅓ cup	40 g	200 g
Coriander leaves	1 cup	40 g	200 g
Ginger, fresh	1 tbsp	15 g	75 g
Sesame seeds (til)	1 tbsp	10 g	50 g
Jaggery (gur)	2 tsp	10 g	50 g
Coriander seed / powder	2 tsp	4 g	20 g
Carom (ajwain)	¼ tsp	1 g	5 g
Sesame (til) oil	1½ tbsp	20 g	100 g
Water	⅔ cup	150 ml	750 ml
Lemon juice	2 tsp	10 ml	50 ml
Rock salt (sendha namak)	1 tsp	5 g	25 g

Method

How to cook it

Step 1: Mix coconut, coriander, ginger, sesame, jaggery, coriander powder, lemon and half the salt for the green masala.
Step 2: Toss all vegetables with half the masala.
Step 3: Heat oil with ajwain in a heavy pot; add vegetables, water and remaining salt.
Step 4: Cover tightly; cook on lowest heat 35–40 minutes, shaking the pot, until all are soft; top with remaining masala.